Rose mooncake

In a my life, the kitchen is the stage, and sharing is the fun. Mix the fillings for mooncakes made by yourself according to your favorite taste: rose filling, sweet-scented osmanthus filling, meat floss, egg yolk filling, and coconut filling. It tastes better after returning to the oil the next day.


  • Mooncake skin
  • flour
  • 70g peanut oil
  • 150g inverted syrup
  • 26g milk powder
  • Rose filling
  • About 360g rose sauce
  • Glutinous rice flour of about 150 grams


Rose stuffing: Pour the glutinous rice flour into a non-stick pan, turn the stove on low heat, and keep stirring with a rubber spatula until the glutinous rice flour turns slightly yellow (that is, cooked), and stir-fry for about 10 minutes. Then pour the rose sauce into the fried glutinous rice flour, stir until it forms a ball, cover, and let cool.

  1. Mooncake skin: 210g all-purpose flour and 26g milk powder. Mix the all-purpose flour and milk powder well.
  2. Preparation: 71g peanut oil, 7g liquor, 150g inverted syrup. Pour the peanut oil and water into the syrup bowl in stages, and beat evenly with a hand mixer.
  3. Sift the mixed flour into the syrup bowl, and use a rubber shovel to turn it into dough.
  4. Knead into a smooth dough, cover, and wake up for about 1 hour. How to make rose mooncakes
  5. Put the proofed dough on the chopping board, and divide it into 24 pieces of moon cake dough of about 20g each.
  6. Roll the rose filling into 30g small balls, 24 total. (Among them, the sweet-scented osmanthus filling, meat floss, egg yolk, and coconut paste are all made in advance, and this time I will take them out to make moon cake fillings) How to make rose moon cakes
  7. Put a food preservation bag on the chopping board, take the moon cake skin and place it on the preservation bag, press it into a round slice with the palm of your hand, and place the rose filling in the middle. Or directly put the moon cake dough on the palm of your hand and press it into a round sheet. Take a rose filling and put it in the middle of the water and oil skin, and push the tiger's mouth clockwise and push it upwards, closing the mouth a little.
  8. After the sealing is completed, press and pinch the sealing tightly or round it in your hand.
  9. Others are done in sequence, and the 24-moon cake raw embryo is ready.
  10. At this time, prepare the cooked glutinous rice flour (reserve some when frying the glutinous rice flour) 50g moon cake molds are cleaned in advance to control the moisture.
  11. Take the raw embryo of the moon cake and roll it in the cooked glutinous rice flour (the whole body is covered with the glutinous rice flour for easy demoulding), and the mold holds the raw embryo.
  12. Press the top of the mold with your thumb and press the mold lightly and firmly to release the mold.
  13. After the demoulding is completed, place it in a baking pan.
  14. Use a watering can to spray some water on the raw moon cake embryo, add a little water to the egg yolk and stir well. Preheat the oven in advance, put the baking tray in the oven at 200 degrees for 5 minutes, take out the baking tray, lightly brush a layer of egg wash on the raw embryo, and put it in the oven again at 180 degrees for 20 minutes. Add tin foil when baking for about 10 minutes to prevent the color from being too dark and affecting the taste.
  15. After 20 minutes, the baking is completed, and the moon cake is placed on a cooling rack to cool naturally. You can eat it the next day after returning to the oil.


  1. The baking time and temperature will depend on the conditions of your oven.
  2. Be sure to use a soft brush when brushing the egg liquid, and when the soft brush is stained with the egg liquid, cast off the excess liquid on the side of the bowl. Otherwise, the egg liquid on the surface of the moon cake will be uneven.
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